My sister-in-law made this for brunch and I just HAD to have the recipe. I had to change a few things to suit what I had on hand but it came out wonderfully and my entire family voted this one a "keeper." Braiding the dough is much easier than it appears and I also believe puff pastry would work wonderfully as well.
prep time40 Min
cook time20 Min
Ingredients For breakfast braid
cream cheese, room temperature (or 1/2 c. light sour cream)
salt (or mrs. dash salt-free seasoning)
ground black pepper
red or green bell pepper, chopped
sliced green onions, with tops (or any onion)
butter or margarine
refrigerated crescent rolls tubes (8 oz. each)
thinly sliced deli ham (or 1/2 lb. cooked pork sausage)
cheddar cheese, shredded
How To Make breakfast braid
Preheat oven to 375 degrees F. Place cream cheese (or sour cream) and milk in a large bowl. Beat until smooth.
Separate 1 egg reserving the egg white. Place yolk and other 7 eggs in bowl with cream cheese and milk. Add salt and pepper; whisk to combine.
Melt butter in frying pan. Add green pepper and onion. Cook for 1-2 minutes then add egg mixture. Cook, stirring until eggs are set but moist.
Unroll 1 tube of crescent rolls; do NOT separate. Arrange longest side of dough across width of 15 x 12 baking sheet. Repeat with other tube but overlap slightly at bottom of first dough and top of second. Roll or pinch dough to seal perforations.
Leaving a six inch wide area in center of dough from top to bottom for the egg and meat. On each side of that area, cut 1 1/2 inch wide strips about 3 inches long down each side.
Arrange ham or sausage down the center area. Spoon eggs over ham and cheddar cheese over the eggs.
To braid, lift one strip from each side across the filling to meet in the center, twisting each strip one turn before connecting in the middle. Continue with remaining strips until complete. Brush with egg white.
Bake for 20 -25 minutes until golden brown. Remove and serve warm.
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